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A fragrant one-pot rice dish from the coastal region of Karnataka. This pulao gets its unique, rich flavor from a freshly ground masala of coconut, red chilies, and aromatic spices, making it a hearty and satisfying meal.
For 4 servings
Prepare the rice by washing it thoroughly under running water until the water runs clear. Soak the rice in ample water for 30 minutes, then drain completely and set aside.
Make the masala paste.
Cook the pulao.
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A fragrant one-pot rice dish from the coastal region of Karnataka. This pulao gets its unique, rich flavor from a freshly ground masala of coconut, red chilies, and aromatic spices, making it a hearty and satisfying meal.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 525.94 calories per serving with 10.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the rice.
Rest and garnish the pulao. Once cooked, let the pulao rest, covered, for 5-10 minutes. Afterwards, gently fluff the rice with a fork. Stir in the lemon juice and garnish with freshly chopped coriander leaves before serving.
Substitute ghee with coconut oil or another neutral vegetable oil to make this dish completely plant-based.
Add 1 cup of boiled chickpeas or 150g of paneer or tofu cubes along with the vegetables for a protein boost.
Use a store-bought Mangalorean curry paste instead of grinding your own masala to significantly reduce preparation time.
Reduce the number of red chilies to 2-3 Byadgi chilies and omit the Guntur chilies for a much milder, yet flavorful version.